Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads

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The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of millet flour. From the results of physico-chemical analyses of composite breads, no significant difference (p > 0.05) was observed in the use of the three types of local cereal malts except for the incorporation of 50% of the millet flour. The control sample presented the lowest acidity and dry matter value, the highest water content and pH value. No significant difference (p > 0.05) was observed in the use of the three types of cereal malts for the macronutrient contents of the composite bread samples. However, differences were observed according to the levels of incorporation. Macronutrients results showed an increase in protein content (11.17% ± 0.28% - 14.01% ± 0.10%/DM); crude fat content (1.86% ± 0.05% - 2.48% ± 0.20%/DM) and a decrease in carbohydrates content (85.36% ± 0.54% - 81.06% ± 0.36%/ DM). Regarding the content of mineral elements, significant differences (p < 0.05) were observed in the use of the three types of cereal malts for the incorporation of 15% (Mg and Fe content), 30% (Fe, Zn and K) and 50% (content of Zn, K, Na and Mg) of millet flour. The free amino acid profile revealed three essential amino acids such as valine, isoleucine and lysine. Breads incorporated with 30% of whole millet flour were the most appreciated by consumers.

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